Hugh Fearnley-Whittingstall takes a dip with a bunch of wild swimmers to find out how we can all do our bit in the fight for cleaner rivers. Competition in the kitchen is fierce as some top chefs take up Hugh's challenge in a vegan gravy cook-off. There are new residents in the wild beehive. The River Cottage crew enjoy a well-deserved day off and meet some local dolphins on a sustainable fishing trip. Later, they rustle up an amazing menu from their catch.